I've fallen in love with this Moroccan Carrot Dip. I especially like that it is vegan for the vegans in the family. Carrots are in season right now and this is just an excellent recipe to feature them.
I followed the recipe as written except that I roasted the carrots in the oven at 400 for about 30 minutes instead of cooking in a pan. Also, instead of using a potato masher, I used the Vitamix to chunky puree the dip.
This dip is so good for you, carrot-y, full of exotic Moroccan flavors, sweet. Low in calories too! And sure, it's a dip, delicious on crackers, pitas, a spoon! But I think this would taste great spread on a baguette topped with some sheep's milk cheese or goat's milk cheese. A little rice or couscous for dinner - spoon some of this on top!